Wednesday, 9 July 2014

This recipe came about, like so many great recipes, because I had a lot of stuff to use up in my fridge. I'd gone WILD making a recipe that needed 10 egg yolks, and I didn't really fancy using the leftover whites for meringues. So I rummaged in the back of the fridge for inspiration, and found half a punnet of raspberries and an opened tin of coconut milk. Reader, the raspberry and coconut frittata was born.

Obviously, I only needed to use my egg whites here - no yolks. It made me feel pretty Hollywood and healthy, actually. Thrilling. However, I understand that having 10 egg whites in the fridge is a pretty rare occurrence, so feel free to use 6 whole eggs - yolks and all - in their place. The final frittata will be a little more eggy tasting, but no less delicious. And swap the raspberries for any other soft fruit you fancy - blueberries or peaches would be really good.

3 tbsp coconut milk (cream or ordinary milk is fine, too, but there won't be such a coconutty flavour)

½ tsp vanilla extract (optional)

A large handful of raspberries

2 tbsp desiccated coconut

A small handful of flaked almonds

A little extra caster sugar for sprinkling

Make it!

Preheat the oven to 180°C/350°F/Gas Mark 4.

In a large bowl, beat together the egg whites (or whole eggs if that's what you're using), caster sugar, coconut milk, and vanilla extract. Whisk for a couple of minutes until it's a bit frothy.

Pour the mixture into an ovenproof dish. Scatter the raspberries, desiccated coconut, and flaked almonds over the top (the raspberries will sink, of course), and finish with a sprinkle of caster sugar.

Place in the centre of the oven for 30-45 minutes, until the egg has cooked through. You may want to cover the top with a bit of tin foil towards the end of cooking, to stop the almonds and coconut catching and ruining the frittata's good looks.

Once it's done, remove from the oven and leave for a couple of minutes before serving in slices, drizzled with some honey or maple syrup.